Sieve maida into a bowl. Add rava, salt and ghee and mix with fingertips till mixture resembles breadcrumbs. Knead into semi-soft dough with milk and sufficient water.
Once the dough is ready, cover it with a damp cloth and keep it aside for half an hour. For stuffing, roast scraped coconut in a thick-bottomed kadai till lightly browned.
Add dates, cashewnuts, almonds and green cardamom powder and mix well. Let it cool. Divide into sixteen portions. Knead the dough once again and divide into sixteen small balls.
Roll out each ball into a circle, place a portion of the filling. Apply a little water on edges, and start folding the edges inwards in small twists to form a tight seal.
Heat sufficient ghee in a kadai and deep-fry the ghughras on medium heat till crisp and golden brown.
Drain onto an absorbent paper and allow to cool before storing in an airtight container.